f o o d
AMER,CAN
CLASSICS
the ideal apple crisp
IS ALMOST TOO
FULL OF THE
SEASON’S
NEW-HARVEST APPLES. THIS
DESSERT
IS ALSO A GOOD TR A V ELER -
NO
REFRIGERATION
NEEDED, AND
IT REHEATS
LIKE A
DREAM.
INGREDIENTS
1V2 cups unbleached
all-purpose flour
1
cup granulated sugar
V3
cup packed brown sugar
34 tsp. freshly ground
cinnamon* or cinnamon
Vz
tsp. kosher salt or 4 tsp. salt
2/ 3
cup unsalted butter,
cut in pieces
8
cups peeled apples, sliced
Vi inch thick
2
Tbsp. fresh lemon juice
V4
to
V3
cup granulated sugar
i
Tbsp. unbleached
all-purpose flour
Vi
tsp. kosher salt or
/4
tsp. salt
!/8 tsp. freshly grated nutmeg**
Butter for baking dish
Whipping cream or Rich
Custard Sauce (for the
recipe go to BHG.com/
americanclassics.
* To grind your own cinnamon,
place a iVi-inch section of
stick cinnamon in a spice mill or
a coffee grinder set aside just for
spices; grind to a fine powder.
**Grate nutmeg with a nutmeg
grater (find at kitchenware
shops and some supermarkets).
TAKE IT FROM THE TOP
Preheat your oven to 375°F. In a large bowl, combine the 1/2 cups flour,
i
cup granulated sugar, brown sugar, cinnamon, and /2 tsp. salt. With your fingers, work butter into flour
mixture until it just begins to cling together. “ Work it just past the just crumbly stage,” says Scott. The
topping can be made in advance; store it for up to a week in the refrigerator or a month carefully
wrapped and frozen. “I like to keep some on hand, then make an individual crisp using a single apple
baked in a ramekin or custard cup.”
PREPARE FILLING
In a 4-quart bowl toss together apples and lemon juice. “ I like my apples a little
thicker than for a pie,” Scott says. “ Slice them too thin and the apples will collapse and cook down to
sauce.” When adding lemon juice, forgo the squeezer and use your fingers to catch the seeds. “ I love the
efficiency and pleasure of using my hands to cook,” Scott says. In a small bowl combine the
'/4
to
/3
cup sugar,
i
tablespoon flour, salt, and nutmeg. “A light grating of fresh nutmeg plays well against the
acidity and sweetness of the apples.” Use the lesser amount of sugar for sweeter apples, Scott says.
152
AUGUST
2010
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